https://www.smws.com/pretty-in-pink?___store=default3624 Pretty in pinkhttps://ds2dr4c6wycvy.cloudfront.net/media/catalog/product/1/0/10.148.png63GBPInStock/SMWS Bottling Archive<p># </p><p>After seven years in an ex-bourbon hogshead this whisky was transferred into a 1st fill Port barrique for the remaining 13 months of its maturation. The resulting colour is a resounding pink! On the nose we found rose wine, wine gums, molasses, pink peppercorns, motor oil, old tool boxes, rosewater and various herbs, cut salami and cherry blossom. Water added fennel seed, sea buckthorn and the waft of a ship’s funnel. On the palate we found sea air, saffron, scallop butter, beach foam, hessain, strawberry laces and cherry cough syrup. Whereas reduction brought salted liquorice, Opal fruits, milk chocolate, bramble liqueur and grenadine with a lick of eucalyptus oil in the finish.</p><p></p>63add-to-cartnot_for_sale:True (Not for sale)

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Description

After seven years in an ex-bourbon hogshead this whisky was transferred into a 1st fill Port barrique for the remaining 13 months of its maturation. The resulting colour is a resounding pink! On the nose we found rose wine, wine gums, molasses, pink peppercorns, motor oil, old tool boxes, rosewater and various herbs, cut salami and cherry blossom. Water added fennel seed, sea buckthorn and the waft of a ship’s funnel. On the palate we found sea air, saffron, scallop butter, beach foam, hessain, strawberry laces and cherry cough syrup. Whereas reduction brought salted liquorice, Opal fruits, milk chocolate, bramble liqueur and grenadine with a lick of eucalyptus oil in the finish.

CASK No.

Price

£63.00

The product will be available for purchase in...

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Description

After seven years in an ex-bourbon hogshead this whisky was transferred into a 1st fill Port barrique for the remaining 13 months of its maturation. The resulting colour is a resounding pink! On the nose we found rose wine, wine gums, molasses, pink peppercorns, motor oil, old tool boxes, rosewater and various herbs, cut salami and cherry blossom. Water added fennel seed, sea buckthorn and the waft of a ship’s funnel. On the palate we found sea air, saffron, scallop butter, beach foam, hessain, strawberry laces and cherry cough syrup. Whereas reduction brought salted liquorice, Opal fruits, milk chocolate, bramble liqueur and grenadine with a lick of eucalyptus oil in the finish.

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